Trim the beef and pork, discarding any sinew, and trim into longish pieces about 3 inches wide. This just makes it easier for the meat grinder (South Africans call it a mincer) to process.
Place all your trimmed meats in a large container.
Put the meat mix through the grinder on a large blade.
Dry roast the coriander seeds in a pan on medium heat, stirring to make sure they don’t burn, then remove from the heat when they are a golden brown color.
Crush the seeds coarsely in a food processor or use a mortar and pestle.
Add the dry spices, the vinegar and the Worcestershire sauce to the meat, or if using a readymade boerewors spice mix then follow the instructions on the pack, then add to the meat.
Mix and leave in the fridge for two hours for the flavors to absorb.
Put through the grinder on a medium size blade which enables the spices to be incorporated through the meat.
Use your sausage stuffer to fill the casings with the boerewors mix.
Roll your coils of boerewors neatly, ready to braai, and the extra can be bagged and frozen until you need them.